Place peeled,
seeded poblano pepper in food processor and process until chopped fine.
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (
poblanos or New Mexican), roasted, peeled,
seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Ingredients (Serves 4) 2
poblano peppers, cut in half lengthwise and
seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese, sliced
8 - 10 (upon size) green tomatillos 2 medium
poblano peppers chopped and de
seeded.
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1
poblano or green bell
pepper, roasted, peeled,
seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
pepper to taste
canola oil 3 medium jalapeño
peppers,
seeded and minced, divided 3 medium anaheim
peppers, stemmed,
seeded, and coarsely chopped 3 medium
poblano peppers, stemmed,
seeded, and coarsely chopped 2 medium onions, cut into large pieces 6 cloves garlic, minced 1 Tbsp.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6
poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame
seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Cut off top of roasted
poblano peppers and cut
pepper down one side, open up and remove the
seeds.
By Dave DeWitt Recipes
Poblano Pepper Rings
Peppered Walnuts Mexican Hot Nuts Chile - Spiced Popcorn Brilliant Bayou Pumpkin
Seed Snack Sweet Potato Chips Dusted With Chimayo Red Chile Habanero Sauce Party Mix Pakoras Shikarbadi - Style Ah, the holidays... when friends can drop in unexpectedly and expect to be fed.
Transfer the
poblano and the red
pepper to a medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to peel,
seed and finely chop.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños,
seeded and sliced thinly 2
poblano peppers,
seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Pumpkin
Seed Sauce / Pipián Verde: 4 jalapeño or serrano
peppers, stems removed 1
poblano pepper, stem and
seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin
seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne
pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
6 - 8
poblano peppers, halved lengthwise,
seeds and ribs removed 1 cup uncooked brown rice 1 15 - oz.
I happily ate my way through several different tubs of saucy beans — like the Cuban Black Beans, which are slow - simmered in a soffrito of onion, garlic,
poblano peppers, coriander, and oregano and finished with fresh lime juice, or Tuscan White Beans, which are simmered with garlic, rosemary, fennel
seeds, black
pepper, and lemon.
Remove stems and
seeds from
poblano peppers.
Cook's Tip: To roast
poblano peppers, arrange
seeded pepper halves, skin side up, on large sheet of aluminum foil.
2 hatch chile
peppers (mild or hot), stemmed,
seeded and diced (if it's not hatch chile season — sub
poblano or jalapeno chiles)
Rub the skins off the
poblanos and jalapenos with paper towel or peel by hand, then
seed the
peppers and chop.
2 roasted chili
peppers,
seeds and stems removed (I used Anaheims but
Poblanos would add more spice to the mix)
Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed
Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa, Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin
Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell
pepper, chopped 1
poblano pepper or green bell
pepper, chopped 1/2 jalapeño
pepper,
seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced,
seeded and coarsely chopped 2 organic green bell or
poblano peppers,
seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted,
seeded and chopped 2 organic jalapenos, roasted,
seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black
pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Note that if you have a hard time finding tomatillos, you can substitute with green tomatoes, a
poblano pepper (
seeds scraped out), or even a green bell
pepper!
3
poblano peppers remove
seeds and deveined.
Cut
poblano peppers in half remove the green veins, and
seeds.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1
poblano pepper, cut in half,
seeds removed 1 red bell
pepper, cut in half,
seeds removed 1 jalapeno, cut in half and
seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper,
seeded and cored, diced small 1 large red bell
pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1
poblano pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
These
peppers (same for
poblano peppers) are best prepared by charring the outside skin first, peeling the layer away, and scraping out the
seeds.
1 cup flour 1 teaspoon salt 1 teaspoon freshly ground black
pepper 1/2 teaspoon cayenne powder 3 cups vegetable oil 3
poblano chiles, roasted, peeled,
seeds and stems removed, cut into 1 / 4 - inch rings 1 cup buttermilk
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1
poblano pepper,
seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 1 large carrot, sliced 1
poblano pepper,
seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and
peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole
poblano and white rice, garnished with chopped cilantro, peanuts and sesame
seeds.
If you like spicy, add 1
seeded / de-veined and diced
poblano pepper along with onion / celery / carrot / bay leaf.
Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and
pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow
pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim
peppers and 2
Poblano peppers,
seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2 green onions / scallions, diced Soft Tortilla shells (store bought or made from scratch)
2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium
poblano pepper,
seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black
pepper 1/2 cup chopped fresh cilantro